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Author Notes: At a Thanksgiving dinner a few years back I decided to add butternut squash and turnips to the sweet potatos we usually eat. I ended up overcooking everything and instead of nice pieces of roasted squash and turnip I had mush. since it was already half way there, I decided to puree everything together. When I added some heavy cream and butter the result was delicious and we've been serving this at Thanskgiving ever since. —sweet enough
Serves: 6 - 8
medium sized butternut squash, peeled, seeded and cut into chunks
small white turnips, peeled and cut into quarters
medium sized sweet potatos, peeled and cut into chunks
cloves garlic, skin on
sprigs eash fresh rosemary, thyme and sage, tied together with butcher's twine
cup heavy cream
tablespoons olive oil
tablespoons unsalted butter at room temperature
tablespoons kosher salt
- heat oven to 400 degrees. place sweet potatos, squash, turnips and garlic cloves in a roasting pan. coat everything with the olive oil and the salt. roast for 20 minutes, give the mixture a gentle toss and roast for another 20 minutes.
- while the pan is still in the oven place the heavy cream and herbs into a saucepan and bring up almost to the boiling point. lower heat and simmer for about 15 minutes stirring every now and then. set aside.
- when the pan is out of the oven, peel the skin off the garlic. The clove should slide right out. remove the herbs from the cream and discard. place everything into a bowl and add the butter and slowly add the cream as you puree the mixture with a hand blender. blend until just smooth. adjust seasoning and serve.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree